BLACKENED FLANK STEAK SALAD

RUB:

2 TABLESPOON PAPRIKA

4 TEASPOONS GROUND BLACK PEPPER

3 TEASPOONS SALT

2 TEASPOON GARLIC POWDER

2 TEASPOONS CAYENNE PEPPER

1 TEASPOON DRIED OREGANO

1 TEASPOON DRIED THYME

DRESSING:

1/2 CUP OLIVE OIL

4 TABLESPOONS BALSAMIC VINEGAR

2 TEASPOON DIJON MUSTARD

12 CUPS SPING MIX

1 GREEN BELL PEPPER, THIN JULIENNE 

1 SMALL RED ONION, THINLY SLICED

1 1/2 POUNDS FLANK STEAK, GRILLED & CUT INTO BITE SIZE PIECES

6 TABLESPOONS BUTTER, MELTED

12 TABLESPOONS CRUMBLED BLUE CHEESE

8 GRAPE TOMATOES, HALVED

MIX ALL RUB INGREDIENTS IN A SMALL BOWL.

WHISK OIL, VINEGAR AND MUSTARD IN LARGE BOWL TO BLEND.

SEASON WITH SALT & PEPPER.

ADD PEPPERS AND ONIONS TO DRESSING AND SET ASIDE.

SPREAD SPICE MIXTURE OUT ONTO A PLATE.

COAT BOTH SIDES WITH SPICES.  

DIP ENTIRE FLANK STEAK IN BUTTER AND GRILL TO DESIRED DONENESS.

TRANSFER TO CUTTING BOARD; LET STAND 2 MINUTES.

THINLY CUT ACROSS GRIAN INTO STRIPS AND THEN BITE SIZE PIECES.

DIVIDE SPRING MIX ON 4 PLATES AND TOP WITH STEAK, TOMATO HALVES, ONIONS & PEPPERS AND BALSAMIC DRESSING.   

SPRINKLE WITH CHEESE AND SERVE.

MAKES 4.

BULGOGI

1 TEASPOON GROUND GINGER
3/4 TEASPOON GARLIC, MINCED
1/4 TEASPOON SESAME SEED
CRUSHED RED PEPPER TO YOUR TASTE
2/3 CUP SOY SAUCE
2/3 CUP WATER
1/2 CUP BROWN SUGAR
1/3 CUP WHITE VINEGAR


3 POUNDS BEEF, JULIENNE
1 GREEN ONION, THINLY SLICED


COMBINE FIRST 8 INGREDIENTS TO FORM THE MARINADE.


POUR MARINADE OVER BEEF, COVER AND REFRIGERATE FOR AT LEAST 1 HOUR.


SET ASIDE MARINADE AND STIR FRY BEEF IN WOK OR LARGE PAN OVER HIGH HEAT UNTIL DONE.


SERVE OVER PREPARED RICE NOODLES WITH SLICED GREEN ONIONS ON TOP.


BOIL MARINADE FOR ABOUT 10 MINUTES AND REDUCE FOR AN AMAZING SAUCE TO DRIZZLE OVER THIS DISH OR ADD 2 TABLESPOONS OF PEANUT BUTTER AND MAKE A DIPPING SAUCE FOR SATAY.


MAKES 3 SERVINGS.

BEEF TERIYAKI RICE BOWL

3 QUART COOKED WHOLE GRAIN BROWN RICE
1 QUART STEAMED BROCCOLI FLORETS
3 CUPS SAUTEED RED BELL PEPPER STRIPS
3 CUPS STEAMED PEA PODS
3 CUPS STEAMED CARROT CIRCLES
2 1/2 POUNDS COOKED TERIYAKI-GLAZED BEEF STRIPS
3 CUPS OF YOUR FAVORITE TERIYAKI SAUCE
1 1/2 CUPS SCALLIONS, SLICED THIN


FOR EACH SERVING PLACE 1 CUP RICE IN DEEP SERVING BOWL.


TOP RICE WITH A 1 CUP COMBINATION OF STEAMED/SAUTEED VEGETABLES AND 4 OUNCES TERIYAKI BEEF STRIPS.


SPOON 2 TABLESPOONS OF TERIYAKI GLAZE OVER MEAT.


GARNISH WITH SCALLIONS.


MAKES ABOUT 12 SERVINGS.

BACON BOURBON STEAK BAKED POTATO

4 LARGE IDAHO POTATOES, BAKED

8 SLICES CENTER CUT BACON, COOKED

MARINADE:

1 TABLESPOON GROUND GINGER

1 TEASPOON CRACKED PEPPERCORNS

1/2 CUP WORCESTERSHIRE SAUCE 

1/2 CUP BROWN SUGAR 

4 GARLIC CLOVES, MINCED

1/2 CUP JACK DANIELS 

4 STEAKS (OF YOUR CHOICE)

MIX ALL MARINADE INGREDIENTS IN A MEDIUM BOWL.

ADD STEAK TO MARINADE IN A SHALLOW DISH, COVER AND REFRIGERATE OVERNIGHT.

GRILL STEAKS TILL DESIRED DONENESS.  

SLICE STEAK INTO 1/4 INCH THICK STRIPS AGAINST THE GRIAN.

CRISS-CUT BAKED POTATOES AND OPEN THEM.

TOP POTATOES WITH STEAK, BACON AND CHEESE (OPTIONAL).  

MAKES 4.

IRISH BEEF STEW WITH GUINNESS STOUT

2 tablespoons olive oil
3 bay leaves
2 pounds chuck roast with some fat, cut in 2 inch cubes
1 large yellow onion, half slices
2 cloves garlic, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
2-3 tablespoons all-purpose flour
3/4 cup beef stock
1/2 cup Guinness stout
1 tablespoon chopped parsley
1/2 pound carrots, sliced
salt and pepper to taste



Heat a 6-quart stove-top casserole. 


Then add the oil and the bay leaves. 


Cook the bay leaves for a moment and then add the meat.


Brown the meat on both sides on high heat. 


Add the sliced onion and cook for a few minutes until it is clear.


Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.


Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover.


Place the pot in a 275° F oven for about 2 hours, stirring a couple of times. 


Season with salt and pepper to taste before serving.


Makes 4 servings.

ITALIAN STEAK ROULADE

THIS RECIPE IS VERY EASY TO MAKE AND YOU COULD POUND CHICKEN AND USE INSTEAD OF STEAK.  DO NOT BE INTIMIDATED BY THE NUMBER OF INGREDIENTS.

1 CUP PLAIN BREAD CRUMBS
1/2 CUP FLAT PARSLEY, CHOPPED
1/2 CUP ITALIAN FONTINA CHEESE, SHREDDED
1/4 CUP GREEN OLIVES, PITTED AND CHOPPED
1/4 CUP PARMESAN CHEESE, GRATED
2 TABLESPOONS OLIVE OIL
1 TABLESPOON THYME, FINELY CHOPPED


1 2-POUND FLANK STEAK


5 OUNCES PROSCIUTTO, THINLY SLICED
1 CUP BASIL LEAVES
2 RED BELL PEPPERS, FIRE ROASTED OR JAR


OIL RUB:
1 TABLESPOON OLIVE OIL
2 TEASPOONS THYME, FINELY CHOPPED
2 TEASPOONS KOSHER SALT
1 TEASPOON BLACK PEPPER, GROUND
2 TEASPOONS MINCED GARLIC




PREHEAT OVEN TO 350.


IN A LARGE BOWL, COMBINE THE BREAD CRUMBS, PARSLEY, FONTINA, OLIVES, PARMESAN, OLIVE OIL AND THYME.


LAY STEAK ON WORK SURFACE AND BUTTERFLY WITH A SHARP LONG KNIFE ON LONG SIDE LEAVING 1/2 INCH UNCUT AND OPEN LIKE A BOOK.  


COVER CUT SIDE WITH PROSCIUTTO SLICES, ROASTED PEPPER AND BASIL LEAVES.  SPREAD BREAD CRUMB MIXTURE ON TOP.


ROLL TOWARDS YOU TIGHTLY AROUND THE FILLING.  USE TOOTH PICKS OR BUTCHER STRING, SECURE THE ROLL IN 4 OR 5 PLACES.


OIL RUB:  IN A SMALL BOWL, COMBINE OLIVE OIL, THYME, SALT, PEPPER AND GARLIC.  RUB THIS ALL OVER THE STEAK.


SAUTE STEAK ROLL IN A LARGE SKILLET ON MEDIUM HIGH HEAT UNTIL BROWNED ALL OVER FOR ABOUT 10 MINUTES.  TRANSFER ROLL TO BAKING DISH AND ROAST 25 MINUTES OR UNTIL INTERNAL TEMPERATURE REACHES 120 TO 125 FOR MEDIUM RARE.


PLACE STEAK ROLL (COVER LIGHTLY WITH FOIL) ON A CARVING BOARD AND LET REST FOR 10 MINUTES.  DISCARD THE TOOTH PICKS OR BUTCHER STRING AND SLICE CROSSWISE INTO 1/2 INCH THINK ROULADES.


SERVE.


MAKES 6 SERVINGS.

CHILI RUBBED STEAKS

IT DOESN'T GET ANY EASIER THAN THIS.  


2 TABLESPOONS CHILI POWDER
2 LARGE GARLIC CLOVES, MASHED
1 TEASPOON SALT
1 TEASPOON GROUND CUMIN
3/4 TEASPOON SUGAR
3 1/2 TABLESPOONS WORCESTERSHIRE SAUCE


4 1-INCH THICK NEW YORK STIP STEAKS


IN A SMALL BOWL STIR TOGETHER THE FIRST 5 INGREDIENTS TO MAKE A PASTE.


RUB STEAKS COMPLETELY WITH PASTE AND SEAL IN A LARGE ZIPLOCK BAG FOR AT LEAST 4 HOUR AND UP TO 2 DAYS IN THE REFRIGERATOR.


COOK STEAKS TO DESIRED DONENESS AND SERVE.


MAKES 4 SERVINGS.

RIB-EYE STEAKS WITH BLUE CHEESE MUSHROOM SAUCE

2 10-OUNCE RIB-EYE STEAKS
1 TABLESPOON OLIVE OIL


3 TABLESPOONS UNSALTED BUTTER
1 SMALL RED ONION THINLY SLICED
1/2 POUND BUTTON MUSHROOMS, QUARTER CUT
4 GARLIC CLOVES, DICED


3/4 CUP DOUBLE RICH BEEF BROTH
1/4 CUP BRANDY
1/4 TEASPOON FRESH ROSEMARY, MINCED
1 1/4 CUP BLUE CHEESE, CRUMBLED


FRESH ROSEMARY SPRIGS


PLACE STEAKS IN SHALLOW DISH.  RUB OIL ALL OVER STEAKS.  SEASON WITH SALT AND PEPPER.  


MELT BUTTER IN LARGE SKILLET OVER MEDIUM-HIGH HEAT.  ADD OINION AND SAUTE FOR 3 MINUTES UNTIL TRANSLUCENT.  ADD MUSHROOMS AND GARLIC; SAUTE ABOUT 4 MINUTES OR UNTIL MUSHROOMS ARE JUST TENDER.  SET ASIDE.


HEAT ANOTHER LARGE SKILLET OVER MEDIUM-HIGH HEAT.  ADD STEAKS AND COOK TO DESIRED DONENESS.  TRANSFER STEAKS TO PLATES;  TENT LOOSELY WITH FOIL TO KEEP WARM.


ADD BROTH, BRANDY AND MINCED ROSEMARY TO SAME SKILLET THAT WAS USED FOR STEAKS AND BRING TO BOIL, SCRAPING UP BROWNED BITS.  ADD MUSHROOM MIXTURE.  BOIL FOR ABOUT 5 MINUTES UNTIL LIQUID IS THICK ENOUGH TO COAT SPOON.  ADD 1 CUP CHEESE; STIR UNTIL CHEESE MELTS.  SEASON TO TASTE WITH SALT AND PEPPER.


SPOON SAUCE OVER STEAKS.  SPRINKLE WITH REMAINING 1/4 CUP CHEESE.  GARNISH WITH ROSEMARY SPRIGS.


MAKES 2 SERVINGS.

STEAK AND AVOCADO FAJITAS

NOW WHO DOES NOT LOVE AVOCADO?  HERE IS A GREAT FRESH AVOCADO FAJITA RECIPE EVERYONE WILL ENJOY.


1 1/2 POUND FLANK STEAK
1 TABLESPOON GROUND CUMIN
1 TABLESPOON GROUND BLACK PEPPER
3/4 TEASPOON CAYENNE
1 1/2 TEASPOON SALT
1 HEART OF ROMAINE
2 FIRM RIPE AVOCADOS 
12 (6-INCH) FLOUR TORTILLAS
1 CUP LOOSELY PACKED FRESH CILANTRO SPRIGS

HEAT A WELL-SEASONED PAN OVER HIGH HEAT UNTIL BEGINNING TO SMOKE, THEN BRUSH WITH OIL.


WHILE PAN HEATS, PAT STEAK DRY AND STIR TOGETHER SPICES AND SALT, THEN RUB ALL OVER STEAK.

GRILL STEAK, TURNING OVER ONCE, 9 TO 11 MINUTES TOTAL FOR MEDIUM RARE.

TRANSFER TO A CUTTING BOARD AND LET STAND 10 MINUTES.

CUT ROMAINE CROSSWISE INTO THIN SHREDS.  QUARTER AVOCADOS LENGTHWISE, PIT, PEEL AND CUT LENGTHWISE INTO 1/4-INCH THICK SLICES.

WHILE STEAK IS STANDING, STACK TORTILLAS, WRAPPED COMPLETELY IN DAMPENED PAPER TOWELS AND COOK IN A MICROWAVE JUST UNDER A MINUTE OR UNTIL THEY ARE HOT.


HOLDING KNIFE AT A 45-DEGREE ANGLE, THINLY SLICE STEAK ACROSS THE GRAIN.

SERVE WITH TORTILLAS, AVOCADO, ROMAINE, AND FRESH CILANTRO.

MAKES 4 SERVINGS.

THE POOR MAN'S STEAK

IF YOU ARE ON A TIGHT BUDGET AND LIKE STEAK FOR DINNER YOU ARE GOING TO LOVE THIS ONE.  BE SURE TO SERVE THIS WITH MY ROASTED GARLIC MASHED POTATO RECIPE.

2-3 POUNDS CHUCK ROAST, TRIMMED

1/4 CUP OLIVE OIL
1 TABLESPOON WORCESTERSHIRE SAUCE
1 TABLESPOON LIQUID SMOKE
1/2 CUP SOY SAUCE
1 TABLESPOON WHITE VINEGAR
2 GARLIC CLOVES, CRUSHED
1 TEASPOON CELERY SALT
1 TEASPOON DRY MUSTARD
1 TABLESPOON FRESH GINGER
1/4 CUP BROWN SUGAR

PIERCE THE ROAST WITH A FORK ON BOTH SIDES .

MIX ALL MARINADE INGREDIENTS TOGETHER.  POUR OVER CHUCK ROAST IN A LARGE ZIP-LOCK BAG.

REFRIGERATE OVER NIGHT OR UP TO TWO DAYS, TURNING SEVERAL TIMES.

GRILL IT AS YOU WOULD ANY STEAK.  LET REST A FEW MINUTES, SLICE AND SERVE.

MAKES ABOUT 6 SERVINGS.